JOURNAL / JAPAN etc.（English）
Japanese Ingredients for the World’s Top Kitchens ＃27
KONATSU (Citrus tamurana)
Pruned to Maximize Leafy Shade
Though the times are always changing, there are certain timeless ingredients from Japan that will ne...
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2023.04.06
Japanese Ingredients for the World’s Top Kitchens ＃26
ORGANIC SAKE
A Decade of Organic Production
Though the times are always changing, there are certain timeless ingredients from Japan that will ne...
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2023.03.09
Japanese Ingredients for the World’s Top Kitchens ＃25
ORGANIC KOGYOKU (JONATHAN) APPLES
Fruit that Really Does Keep the Doctor Away
Though the times are always changing, there are certain timeless ingredients from Japan that will ne...
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2023.02.02
Japanese Ingredients for the World’s Top Kitchens ＃24
YAMATO MANA
Heirloom Greens Full of Flavor
Though the times are always changing, there are certain timeless ingredients from Japan that will ne...
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2023.01.10
Japanese Ingredients for the World’s Top Kitchens ＃23
CURED SWEET POTATOES
Aging Makes All the Difference
The eighth-generation heir to a farm in eastern Chiba prefecture, Yudai Ishida always knew that he would carry on his father’s work.
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2022.12.05
Japanese Ingredients for the World’s Top Kitchens ＃22
OLIVES
Naturally Grown, Naturally Processed
“We grow a few different varieties of olives,” says Souichi Kanabe of the family business begun by his father shortly after World War II.
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2022.11.17
Japanese Ingredients for the World’s Top Kitchens ＃21
HATCHO MISO
Three Core Ingredients, Legendary Flavor
“Our neighborhood, Hatcho, was named for its distance (eight cho, or about 870 meters) from the birthplace of Tokugawa Ieyasu,” says Maruya head Nobutaro Asai.
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2022.10.06
Japanese Ingredients for the World’s Top Kitchens ＃20
Separated from the Pacific by a sandbar to the east, and fed by mineral-rich rivers that flow from the volcanic peaks of the Hakkoda mountain range to the west, the brackish waters of Lake Ogawara in Aomori prefecture are the third largest source of shijimi clams in Japan.
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2022.09.20
Japanese Ingredients for the World’s Top Kitchens ＃19
RED PERILLA
A Mainstay Herb of Aomori Cooking
“We sow in late April and harvest the leaves from late June to mid-September,” Kiko Kasai tells us about the purple-tinged shiso perilla she grows in Aomori.
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2022.08.01
Japanese Ingredients for the World’s Top Kitchens ＃18
HEALTHY VINEGARS
Naturally Fermented without Shortcuts
This month we spoke with Kazukiyo Takahashi, the 14th in a long line of brewers of organic brown-rice vinegar. Shoubunsu Co., Ltd.in Fukuoka prefecture has been making its product the all-natural way for more than 300 years.
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2022.07.11
Japanese Ingredients for the World’s Top Kitchens ＃17
DRIED SARDINES & ANCHOVIES
Concentrated Flavor for the Ultimate Dashi
Toshimitsu and Sanae Kushibiki are two of only a small number of producers who make dried sardines and anchovies the old-fashioned way, eschewing electric ovens to first sun-dry and then grill the fish over a charcoal fire.
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2022.06.06
Japanese Ingredients for the World’s Top Kitchens ＃16
WILD RICE
Keeping Ancient Rice Varieties Alive
Rice, wheat and soybean growers Mayumi and Osamu Urabe switched to organic, ecologically sustainable farming practices in 1990, spurred by Mayumi’s long illness.
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2022.05.06
